Slow-Cooker Black-Bean Soup with Turkey
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 487
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 64 milligrams
- Sodium
- 936 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 20 grams
- Protein
- 8 grams
- Total: 6 hr 15 min
- Prep: 15 min
- Cook: 6 hr
Ingredients
2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)
Directions
- Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
- Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
- Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.